| Chef2Chef Recipe Club - Volume 1 Number 23 - October 17, 2001. Forum, Subscribe & Unsubscribe Information are at the end of this message. ------------------------------------------------------------------------- Hello Recipe Club and Good Morning. I start off by apologizing to Chef Kelly Johnson. In Monday's introduction I mentioned his restaurant was in Tecumseh, Wisconsin. Yikes, Tecumseh is in Michigan! So I guess I start out my day with souffle on my face! Sorry Chef. Roasted Pork Loin With Caramelized Apples and Sweet Potatoes and Mustard Seed Gravy For the Pork 2 lb. boneless pork loin 4 strips of good Bacon Salt & pepper 2 TB. Oil 1. Pre-heat your oven to 350 2. Put a roasting pan large enough to hold the pork on the stove on high heat. 3. Add the oil and heat just till the smoke point 4. Season the pork generously with salt and pepper and add to the roasting pan. 5. Turn frequently till browned evenly 6. Remove from heat and turn a couple more times. The pan will remain hot for several minutes and you don't want the pork overcooked on one side 7. Drape the bacon slices over the pork and place in the oven 8. Cook to medium rare- medium or about 25-30 minutes 9. Remove from the oven and let rest, Reserving the Liquid and fat in the pan. For the Mustard Seed Gravy ½ onion, small diced ½ cup white wine 2 -4 Tbsp. Flour 2 cup chicken stock or water 4-6 oz Whole grain mustard 1. Put the roasting pan with all the leftover fat and love back on the stove top on med heat 2. Add the onion and cook till they're translucent about 4 minutes 3. Add the flour and cook 5 minutes more taking care to stir out the lumps 4. Add the cold chicken stock or water and wine in one fell swoop and stir till your arm hurts. This should not boil right away, bring to a simmer slowly and while stirring 5. Add the mustard and season with salt and pepper. For the Caramelized Apples 6 Granny smith apples, peeled and diced ¼ cup brown sugar 4 Tbsp. butter 4 oz dark rum Cinnamon Nutmeg 1. In a sauté pan or skillet melt the butter till almost browned 2. Add the apples and sauté for a minute or two 3. Add the brown sugar and cook till melted and bubbly 4. Deglaze with the rum taking great care not to engulf yourself in flames and cook till syrupy and browned 5. Hold Warm till plating For the Sweet Potatoes 2 lbs. Sweet potatoes, peeled and diced 3 Tbsp. Butter 4 oz. Maple Syrup Nutmeg Salt & pepper Water to cover Potatoes 1. Add the Potatoes to a pot and cover with water. Cook till just fork tender 2. Discard the water and put the potatoes in the same pot with no liquid back on the heat for a couple of minutes while stirring 3. With a heavy whisk or spoon smash the potatoes into submission while adding the butter in stages 4. Add the Maple Syrup and season with nutmeg, salt and pepper. For the Plate 1. Place a mound of sweet potatoes just north of the center of the plate 2. Slice the pork loin as thinly as possible and fan 5-7 slices around the south side of the potatoes 3. There should be a little spot where the potatoes meet the pork that looks like apples should go there. That's where they go. Spoon the Gravy around the pork and serve Shopping List 2 lbs boneless pork loin Bacon Vegetable Oil 1 large onion White Wine 1 jar whole grain mustard All purpose flour 1 large can chicken broth 6 Granny smith apples 1 bag brown sugar Butter Dark Rum 1 tin Cinnamon 1 tin Nutmeg 2 lbs. Sweet Potatoes 1 bottle maple syrup ----------------------------------------------------------------------- Chef2Chef Recipe Club - Simply the best daily recipe Club on the Web! Free delicious recipes delivered daily via email. Encourage your family and friends to subscribe! http://chef2chef.net/news/subscribe.htm Discussion Forum: http://forums.chef2chef.net Unsubscribe requests honored instantly http://chef2chef.net/news/subscribe.htm ----------------------------------------------------------------------- |